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Brothers Sade, Jamal and Jabril Hashi fled war-torn Somalia as children and eventually landed in Minneapolis, where today they own restaurants Safari and Safari Express. Their brand of African cuisine, which includes goat and camel burgers and spices such as berbere and korarima took a while to catch on, but tweaks to the menu and media attention have boosted business among adventurous foodies.

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The Sudanese government and opposition began talks on Tuesday for a permanent cease-fire for the country's three war-torn regions that have been at war since 2011. Opposition leaders signed an African Union road map on Monday.

Long Island is turning out some impressive sparkling wines -- most notably those made entirely from white grapes, called blanc de blancs, Howard G. Goldberg writes. These dry sparkling wines are excellent appetite-sharpeners and pair well with seafood dinners.

Chefs gathered to shed new light on spuds at the seventh annual Menu Innovations with Potatoes seminar hosted by CIA and the U.S. Potato Board. "Potatoes are an easy sell. Everyone likes them," said chef Wade Wiestling of Oceanaire Seafood Room in Minneapolis. "You can do anything with potatoes. They provide a canvas to build a meal."

Spain has no shortage of eateries that present classic Spanish flavors with a modernist attitude. At El Celler de Can Roca diners can pluck an olive from a tree placed on their table and indulge in dishes such as vegetable globes served under a smoke-filled dome.

Two civilian employees of the joint United Nations-African Union peacekeeping mission in Sudan's war-torn Darfur region were freed Sunday after 107 days in captivity. The two were abducted Aug. 29 by a group seeking financial gain, Sudanese authorities said.